Basket

0 items

No products in the basket.

01377 217243

( 0 ) £0.00

Pollo en Pepián Guatemalan Chicken Stew

Ingredients

Serves 4

  • 8 Soanes chicken thighs, bone-in, skin-on
  • ¼ tsp salt, pinch of pepper
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 red pepper, chopped
  • 2 tbsp tomato purée
  • 250ml chicken stock
  • 100g toasted sesame seeds
  • 2 tbsp pumpkin seeds (pepitas)
  • 2 tbsp almonds
  • 2 tbsp peanuts
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • 2 dried guajillo chillies,
  • stemmed and seeded
  • 2 dried ancho chillies,
  • stemmed and seeded
  • Chopped fresh coriander, for garnish

Accompaniments:

  • Cooked rice
  • Sliced avocado, for garnish
  • Lime wedges, for garnish

Method

1. Season the chicken thighs with salt and pepper.

2. Heat vegetable oil in a large pan over a medium-high heat. Add the chicken drumsticks and brown on all sides for about 6 – 8 minutes. Remove from the pan and set aside

3. In the same pan, add the onion and garlic. Cook for 4 – 5 minutes. Add the tomatoes and red pepper and cook for another 5 – 6 minutes until the vegetables are softened.

4. Stir in the tomato purée and stock. Bring to a simmer.

5. In a blender or food processor, combine the sesame seeds, pumpkin seeds, almonds, peanuts, cumin, coriander, cloves, cinnamon, oregano, black pepper, guajillo chillies and ancho chillies. Blend until you have a smooth paste, adding a little water if needed.

6. Add the spice paste to the pan and stir to combine. Return the chicken thighs to the pan, cover and simmer for 45 minutes, or until the chicken is cooked through.

7. Serve the Pollo en Papián with cooked rice, sliced avocado and lime. Garnish with fresh coriander.